Step 5: Blend for Creaminess
For a smoother texture, use an immersion blender to partially blend the soup, leaving some potato chunks for a rustic feel. Alternatively, transfer half of the soup to a blender, purée, and return it to the pot.
Stir in heavy cream and milk to achieve a rich, creamy consistency. Adjust thickness by adding more milk if needed.
Step 6: Add Cheese and Bacon
Stir in shredded cheddar cheese until fully melted. Reserve a little cheese and some bacon for topping. Fold in most of the crumbled bacon, keeping a portion aside for garnish.
Season with salt and black pepper to taste. Taste carefully because bacon and cheese already add saltiness.
Step 7: Serve and Garnish
Ladle the soup into bowls. Top each serving with:
- A dollop of sour cream
- Chopped green onions
- Remaining cheese and crumbled bacon
The result is a visually stunning, flavor-packed soup that tastes exactly like your favorite loaded baked potato—only better in liquid form!
Tips for the Perfect Loaded Potato Soup
- Russet potatoes are ideal for their starchy, creamy texture.
- Partially mashing the potatoes gives a nice balance between creaminess and chunks.
- Smoked paprika adds a subtle smoky undertone if you love bacon.
- For extra richness, stir in a little cream cheese or cheddar soup base.
- Serve with crusty bread or garlic toast for a complete comfort meal.
Final Thoughts:
Loaded Baked Potato Soup is the ultimate comfort food. Creamy, cheesy, smoky, and full of flavor, it’s perfect for winter dinners, family gatherings, or whenever you crave a bowl of warmth. With this step-by-step method, you can recreate that indulgent “loaded potato” taste without baking a single potato.
If you want, I can also write a quick 30-minute version of this soup that’s just as creamy and loaded but faster for busy weeknights. Do you want me to do that?
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